eatures of simulation and motivation of personnel in the restaurant business: theoretical approaches and practical application
Abstract. The article shows the significance of motivation for solving a problem of providing restaurant business enterprises with personnel in conditions of its shortage in the post-pandemic period. The emphasis is placed on the high labor intensity of the activities of service companies, which include enterprises of the restaurant business, as well as on the fact that the personnel potential of the restaurant is one of the main resources of competitiveness in the market. The positions of a number of researchers on incentive methods and motivation programs in the restaurant business are presented. The authors have identified the main research problems that require further consideration and study. It is shown that a well-developed incentive system and the creation of adequate motivational programs are urgent tasks in the context of a permanent shortage of qualified personnel in the restaurant business. A brief analysis of the state of the Russian restaurant market is given and the dynamics of the ratio of requests for vacancies in the restaurant business from employers and demand for these vacancies from applicants is described. Using statistical data, the authors show that there is a shortage of applicants in the restaurant business today (the "applicant market"), as a result of which the employer often searches for the right candidate for the vacant position for up to a month. The article systematizes the basic techniques and methods of stimulation for two categories of staff of a typical restaurant (cook and waiter), which are offered by employers when placing requests on headhunter portals, on the basis of which a system of incentives can be proposed that meets the expectations of applicants in the restaurant business market to the maximum extent.
Keywords: services, restaurant business, public catering, "job seeker market", stimulation, motivation, material and non-material methods of stimulation.
Highlights:
- characteristics of the Russian market of restaurant services are given, the asymmetrical relationship and dynamics of the supply of vacancies and demand for jobs in the field of tourism and restaurant business are shown, the conclusion about the formation of a "job seeker market" in the field of restaurant services is substantiated;
- the approaches to the development of methods for motivating various categories of staff in the restaurant business, in particular, employees with work experience and newly hired employees, are systematized;
- the main techniques and methods of stimulation for two categories of staff of a typical restaurant -a cook and a waiter, used by employers when hiring employees in the restaurant business, are highlighted.
Ksenia S. Kippari, Lyubov V. Khoreva, Yana V. Shokola - St. Petersburg State Economic University, St. Petersburg, Russia